Hearty Beef and Barley Stew
Servings
Prep Time
Cook Time
Ready In
Recipe: #816
October 18, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups/Stews, Beef, Vegetables, Celery, Carrot, Mushrooms, Onions, Cooking For A Crowd, Make-Ahead, Slow Cooker, Stove Top more
"I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favorites". My husband says it's his favorite. I serve it with biscuits or warm crusty bread! This recipe is made in a crock pot or slow cooker. You can also do it on stove top but you may have to precook the barley first. "
Ingredients
Nutritional
- Serving Size: 1 (355 g)
- Calories 588.4
- Total Fat - 25.4 g
- Saturated Fat - 9.6 g
- Cholesterol - 124.1 mg
- Sodium - 1475.2 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 2.9 g
- Sugars - 30.1 g
- Protein - 36.5 g
- Calcium - 57.9 mg
- Iron - 4.2 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step 1
In crock pot layer carrots, mushrooms, and beef.
Step 2
Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
Step 3
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Step 4
Stir in peas and cook, covered 5 minutes or until heated through.
Step 5
Season if desired with salt and pepper.
Step 6
I serve this with a crusty bread.
Tips & Variations
No special items needed.
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